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Tuscany Cafe (T1-B18)

September 21, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND FACILITIES (SALAD PREP COOLER) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE WITH AN AIR TEMPERATURE OF 72F. INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. THE SAID COOLER WAS TAGGED 'HELD FOR INSPECTION' BY THE CHICAGO DEPT. OF PUBLIC HEALTH. INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CDPH. WHEN COOLER IS FIXED, PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO PROPERLY ENSURE THE THE SAID EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION' TAG CAN BE REMOVED PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-005 (A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE SALAD PREP COOLER. NOTED FOOD PRODUCTS INTERNAL TEMPERATURE SUCH AS PESTO AT 68.9F, SLICED SALAMI AT 67.1F, FETA CHEESE AT 70.2F, HAM SANDWICHES AT 67.3F, SLICED TOMATOES AT 54.5F, CHICK PEAS AT 70.6F, SLICED OLIVES AT 68.7F, TIRAMISU AT 54.7F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F AND HOT HOLDING TEMPERATURE OF ABOVE 140F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $150.00, TOTAL WEIGHT 20 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED SOME METAL RACKS INSIDE WALK-IN COOLER WITH RUST BUILD-UP. INSTRUCTED TO CLEAN, REPAINT OR REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL PREP COOLERS.---------MUST CLEAN AND MAINTAIN FOOD CARTS.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST BUILD-UP ABOVE 2 COMPARTMENT SINK/PREP TABLE IN REAR FOOD PREP AREA.
code 35

What changed since the previous inspection?

Compared with Pass on March 14, 2012: 2 findings appeared for the first time. 3 findings recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.